Spaghetti aglio olio e peperoncino

Spaghetti aglio olio e peperoncino is a classic Italian pasta dish made with cooked spaghetti tossed in olive oil, garlic and dried chilli flakes — one of the simplest preparations in Italian cooking and a staple of Roman and southern Italian kitchens. These figures reflect the dish as a raw composite, with a typical serving sitting around 200–250 g cooked. Per 100 g, it provides 260 kcal, 6 g of protein, 10 g of fat (largely from olive oil), 36 g of carbohydrates and 2 g of dietary fibre, with very little sugar (1 g). Notable minerals include 180 mg of sodium and 130 mg of potassium per 100 g, alongside 25 mg of calcium. The dish also contributes small amounts of vitamin A (20 mcg) and vitamin C (3 mg). Suitable for vegan, vegetarian, pescatarian, dairy-free and Mediterranean dietary patterns.

Diets

Macros · per 100 g